I posted a picture of this dish on Instagram a couple of weeks ago and didn’t intend to do it as a recipe but then a friend asked me how to make it. I actually thought it was too simple for a recipe (sorry to him!) so here are some tips/pointers.

The Crust

• I use equal parts finely grated parmesan and homemade brown bread crumbs with some salt and pepper mixed in.
• Sad old me keeps a bag of roughly chopped bread crumbs in the freezer for just this sort of occasion. It uses left over crusts and slices up which is always a good thing.
• Press the mixture onto your chosen piece of fish before putting it in the oven.

The Fish

• I used cod but that’s because that’s what I had in the freezer. You could use any solid fish like salmon, monkfish or hake.
• I buy pieces that are reduced and then freeze them.
• The fish is best with no skin or bones.

Cooking

• Put the piece(s) of fish in a roasting tin with a spray of oil under and over them.
• Cook at 200c for 20 minutes making sure it is cooked through.
• I prefer using a frozen piece because I cook it at a high temperature and the fish then keeps moist as it cooks and the crumb gets nice and crisp.
• If you use a fresh piece of fish then lower the temperature to 180c and only cook it for about 15 minutes. You may need to finish the crumb under the grill for a minute.

Serving

• I served it with some simple steamed vegetables and some roast sweet potato wedges.
• Add a wedge of lemon or if you must some mayonnaise, tartare sauce or ketchup.